Tuesday, January 4, 2022
If you are looking for a new exercise program this new year, I would highly recommend Heather Robinson. She is an amazing trainer and it's completely free on YouTube. She has so many workouts and programs to follow you will never run out. We did her first 12 week 1.0 program and loved it so much we've started her new 12 week 2.0 program. What I love is the program is 5 days on and 2 days off. Those 5 days she works every inch of your body so you need 2 days for recovery. We've just started the program but we're ready for this challenge.
Happy New Year!
Monday, November 1, 2021
|Once the cool weather of Fall is here, for lunch I replace my bowl of salad for a bowl of warm soup. I've already made my Chicken and Dumpling Soup, Stuffed Pepper Soup and Ham and Bean soup. I love SOUP! Today's recipe comes from Trish Bozeman at her vegetarian blog, Rhubarbarians. This soup is packed full of veggies! There are so many veggies that it's good to prep all the ingredients before starting. Once the prep was done it was easy. This soup was so tasty, healthy and comforting on this cool Fall day. I made the recipe exactly as written and I wouldn't change a thing. So head over to Rhubarbarians for this delicious recipe. She also gives instructions for the stove top if you don't have an instant pot.|
Tuesday, September 14, 2021
This delicious bread recipe comes from Chris at the blog The Cafe Sucre Farine. I LOVE her blog, yummy recipes that are easy to follow and always turn out. She calls this bread, Ridiculously Easy Rosemary Bread because it only takes 5 minutes to prep and then after an 8 hour rise (or overnight, up to 12 hours), 10 minutes to shape and then in the oven for 25 minutes. Warm bread just in time for dinner. We had it last night with Eggplant Italian Sausage Gratin, which is also from her blog and today used the leftover bread for chicken salad sandwiches. I didn't want to waste a single slice of this delicious bread so I sliced what was left and it's in the freezer ready for when I need toast for breakfast or I'm thinking it will make great croutons for salads.
Check out Chis's Ridiculously Easy Rosemary Bread recipe here, the Cafe Sucre Farine. She writes all you'll need to know and there's even a video to watch to be successful making this bread. I've always been a little afraid of yeast but with Chis's great recipe and her advise I was thrilled with how well it turned out and will be making again and again!
*One more thing, Chris does mention this on the blog post but don't be surprised how wet and sticky the dough is right out of the bowl. Just make sure you use plenty of flour on your work surface during the last step of kneading and shaping the dough into the two loafs. Also, when setting the loafs of the parchment covered cookie sheet, space them apart. I had put mine too close together and when they rose in the oven they stuck together. Not a big deal but giving them their space they will bake into a perfectly round loaf. Happy Baking!!
Monday, August 9, 2021
Last year I made these preserves with fresh peaches my daughter brought me. When the preserves were gone I made more with a bag of frozen peaches. What a difference, fresh is best! I've tried to buy them fresh from grocery store but they never seem to ripen before turning bad. So this year I ordered a box of farm fresh peaches from Pearson's Farm in Georgia.
They showed up beautifully packed but not quite ripe. I checked each day and by the 4th day they were perfect to eat. They are so juicy and taste like a peach should taste! I used half the box to make preserves to enjoy with homemade yogurt (see recipe here) and we'll just enjoy eating the rest of the peaches with the juice dripping down our chins!
|Here's my recipe for instant pot yogurt. It's so good with a dollop of either the strawberry or peach preserves swirled in and topped my homemade granola. The preserves are also delicious on a piece of toast!|
- 4 cups (1 1/2 lbs) strawberries, hulled and diced or 4 cups (1 1/2 lbs) peaches, skin removed *see note and diced
- 1 cup of sugar
- 1/2 teaspoon grated lemon zest
- 2 teaspoons fresh lemon juice
- In a saucepan heat strawberries on medium heat for 5-8 minutes to release their liquid (easier to stir in sugar).
- Turn heat down to low, add sugar and stir until dissolved. Add lemon zest and juice.
- Increase heat to medium and bring mixture to a slow boil.
- Stir frequently, continuing with a slow boil until jam is thickened about 25-30 minutes **see note. I don't smash my fruit because I like the diced chunks in my yogurt but smash if you'd like a more jam consistency.
- Transfer jam to tightly lidded jars (leave a little room on top for expansion when freezing) and let cool to room temperature.
- When cool store in the refrigerator for about 2 weeks (or freeze for 3 months)
- Makes about 2 cups
* Peel Peaches - Boil a pot of water, large enough to submerge several peaches. Lower peaches into the boiling water and let them soak for about 30-45 seconds. Use a slotted spoon to transfer the peaches from the pot into a bowl full of ice water. Once cooled, the peach skin should be very easy to pull away gently with a knife.
Friday, June 18, 2021
I really enjoy listening to Podcast these days. I like listening when I'm in the car, taking a long walk, cooking or house cleaning. You won't be surprised that my favorite podcasts are about food. Right now my #1 favorite is Homemade from Allrecipes.com. I've listened to every one! I love the host, Martie Duncan. I could listen to her southern accent all day! Some of her guest are Guy Fieri, Carla Hall, Rachael Ray. Patti LaBelle, Michael Symon, just to name a few. After each podcast I'm usually hungry, I've learned some new kitchen techniques and I'm inspired to get in the kitchen. Now that I'm caught up, I've started to listen to some others, The Walk-in, The Sporkful and Biscuits and Jam from Southern Living. There are still so many food podcast that I'll never run out! I love to know a few of your favorites. Happy listening!
Thursday, June 17, 2021
|The other day, friends of ours were at our door with a nice surprise. They brought me fresh spring lettuce from the farm where they work. There is nothing better then garden fresh, the lettuce was just cut that morning! I've been making this dish for years and it comes from Ina Garten. I don't think I've ever made an Ina Garten recipe that I didn't LOVE. This one just happens to be a family favorite! I like that I can make it for two or six.|
Crispy hot tender chicken topped with cool spring greens tossed in a lemon vinaigrette and freshly grated parmesan cheese – makes for a simply delicious meal. This was made even better with these fresh spring greens. Thanks Amber and Ryan!
At this point, I like to put these into the fridge to set for at least 30 minutes (up to an hour). This helps the coating adhere better when the chicken is cooked. It's also nice having this step done ahead of time, waiting in the fridge, until you're ready to cook.
To keep the cooked chicken breast warm, place on a sheet pan in a 200 degree oven for up to 15 mins.
- 2 boneless, skinless chicken breasts (after pounding flat they become HUGE so try and use smaller breast)
- salt and pepper
- 1/4 cup all-purpose flour
- 1/2 panko
- 1/4 cup freshly grated Parmesan, plus extra shredded Parmesan for serving
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 large egg
- 1 teaspoon water
- 2 Tablespoons butter
- 2 Tablespoons avocado oil or olive oil
- spring greens (enough for 2 servings)
- lemon vinaigrette (make homemade or use store bought)
- freshly shredded or shaved Parmesan
- lemon wedge
1. Pound the chicken (I like to use a large baggie or heavy-duty plastic wrap) until they are 1/4-inch thick. You can use either a meat mallet, a rolling pin or even a heavy fry pan works. Lightly salt and pepper chicken.
2. Combine the flour, panko, parmesan, salt, and pepper in a shallow dish (use dishes big enough to hold flatten chicken breast). In a second shallow dish, beat the egg with 1 teaspoon of water. Dip the chicken breasts on both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly. At this point, you can sauté but I like to refrigerate at least 30 minutes so that the coating adheres to the chicken better when cooked.
Heat 2 tablespoons of butter and 2 tablespoons of oil in a large frying pan (large enough to hold flatten chicken or saute one breast at a time using 1/2 butter and oil) and cook chicken breasts on medium heat for 5 minutes on each side until golden, crispy and cooked through. If the breading is browning to quickly turn down the heat. *see note Toss the salad greens with a lemon vinaigrette.
To serve, place chicken breast on a plate, squeeze with a lemon wedge, mound the spring greens on top and sprinkle with shredded Parmesan.
Yield: 2 servings (This recipe can be easily doubled or tripled)
*Note: If making several chicken breast, to keep the cooked chicken breast warm, place on a sheet pan in a 200 degree oven for up to 15 minutes while the others cook.
Original recipe from Ina Garten-https://barefootcontessa.com/recipes/parmesan-chicken